Description
Indulgent Korean Twisted Doughnuts bring sweet street snack magic straight from Seoul’s bustling markets. Crispy golden spirals drizzled with honey create an irresistible dessert that will tempt your taste buds with authentic Korean charm.
Ingredients
Scale
Main Dry Ingredients:
- 240 grams (8.5 ounces) bread flour
- 60 grams (2.1 ounces) glutinous rice flour
- 30 grams (1.1 ounces) sugar
- 4 grams (0.14 ounces) salt
- 8 grams (0.28 ounces) instant dry yeast
Wet Ingredients:
- 140 grams (4.9 fluid ounces) milk
- 40 grams (1.4 ounces) egg (about one medium egg, beaten)
- 40 grams (1.4 ounces) butter (either salted or unsalted, softened)
Topping:
- A few tablespoons of sugar for coating
Instructions
- Craft a pristine workspace by sifting bread flour and glutinous rice flour into a spacious mixing vessel. Create two small wells within the flour landscape, nestling sugar in one pocket and salt in another, then delicately shroud them with surrounding flour particles.
- Gently warm milk to a tepid temperature, then dissolve instant dry yeast into its silky embrace. Whisk an egg separately, extracting the precise quantity needed, and blend thoroughly with the milk-yeast fusion.
- Integrate the liquid mixture into the flour terrain using a stand mixer equipped with a dough hook or through manual manipulation. Continue working the ingredients until they transform into a cohesive, slightly tacky mass with a unified texture.
- Introduce softened butter into the developing dough, kneading persistently until the fat completely melds, creating a smooth, pale yellow canvas with consistent elasticity. Maintain consistent motion for approximately 8-10 minutes to ensure optimal incorporation.
- Transfer the refined dough to a lightly greased receptacle, drape with a damp cloth or plastic membrane, and allow it to expand undisturbed in a tranquil, draft-free environment until its volume doubles; roughly 1 to 1.5 hours.
- Tenderly deflate the risen dough, partition into uniform segments, and shape each into a pristine, rounded form. Allow these golden orbs a secondary proofing period of 30-45 minutes to develop additional complexity.
- Elevate oil in a deep fryer or substantial pan to 350°F, then delicately immerse the dough spheres, transforming them into amber-hued delicacies. Immediately enrobe the piping hot creations in a sparkling sugar cloak, ensuring complete and even coverage.
Notes
- Precise measurement is crucial for achieving the perfect dough texture and rise, so use a kitchen scale for accuracy.
- Activate yeast in warm milk (not hot) to ensure proper fermentation without killing the live cultures.
- Allow sufficient rising time in a warm, draft-free area to develop rich, complex flavors and soft doughnut texture.
- Maintain oil temperature between 350-375°F while frying to prevent greasy or undercooked doughnuts.
- Use a thermometer to check oil temperature and rotate doughnuts for even golden-brown coloring.
- Rest doughnuts on a wire rack after coating to prevent soggy bottoms and maintain crisp exterior.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 12
- Calories: 169
- Sugar: 6 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 3.5 g
- Cholesterol: 20 mg